CKD3 Low- Sodium White Chicken Chili

So today I decided to try a new recipe for my husband and myself as he is a lover of anything spicy. Also, since I have been trying to avoid tomatoes which are on my No-No list of items to eat with CKD3, it was worth giving it a try, since regular chili is loaded with tomatoes, also beef, which is higher in protein. Chicken felt like a safer choice. Also, no tomatoes, YEAH!

The red pepper in the recipe replaces the flavor of the tomatoes without the added potassium and phosphorus.

I haven't even added the fact that its filling. Great for those cold winter days and has a kick of heat to it. It tastes great served with a low sodium corn bread. Since snow is still on the ground where we reside something warm and filling was just what the Dr called for today....

Recipe: Serves 6-8 (so be mindful of serving size per person)

1T Olive oil

1 lb. boneless, skinless chicken breast, cut into cubes

1 large onion, diced

3-4 Garlic cloves, minced

1 Red bell pepper. diced

1 - 4 oz can diced green chilies (these can be omitted if you don't like too much spice)

1 tsp ground cumin

1 tsp dried oregano

1/2 tsp black pepper

4 cups No salt added chicken broth

2 cans Cannellini beans, 15 oz each, drained and rinsed well

1 c frozen corn (optional as adds slight potassium)

1/4 tsp lime juice

1. In a large pot, heat olive oil over medium heat. Add the onion, red bell pepper, and garlic. Sauté together for 3-5 minutes until soft.

Add the cubed chicken to the pot and cook until chicken no longer is pink in color.

Stir in the chili powder, cumin, oregano, and black pepper, diced green chilis if using. Cook for 1 minute until fragrant.

Add the low sodium chicken broth, and the drained, rinsed white beans to the pot. Bring to a simmer and simmer for 20 to 30 minutes, allowing the flavors to blend.

Stir in the frozen corn (if using). Cook for another 5 minutes until heated through. Garnish with a 1T of sour cream and fresh parsley. Serve with warm low sodium cornbread fresh from the oven and enjoy!

*Canned beans contain high amounts of sodium and phosphorus in the canning liquid. Draining then rinsing the beans will reduce this content significantly.

As always, enjoy...

Lee

Ezekiel 4:9 Take thou also unto thee wheat, and barley, and beans.......

Homemade Bisquick Mix

I like having prepared mixes in my home. It's a habit I have acquired throughout the years. Not only does it save me time, and money, but on those hurried days it frees me to do those things of importance and relieves me of the stress of what to prepare for meals. And yes, we sometimes have pancakes for dinner!

This is a very important staple in my home. I use it to make pancakes, waffles, strawberry shortcakes and more. On the occasion where I suddenly find I am getting unexpected guests it makes a quick, delicious coffee cake!

It also saves you $$$$ at the store for a box of the original which doesn't last very long. I discovered this recipe many years ago when I was still on my gluten free journey. So yes, you can even make a gluten free version. I hope you enjoy. Pancake recipe follows...

Recipe:

384 grams All Purpose Flour

1 1/2 T baking powder (lower sodium homemade recipe posted prior on blog)

1/2 T of salt (you can try lowering the salt content here but may affect final baking results)

1/2 cup "cold" vegetable shortening (coconut oil or butter can be used here but will raise the sodium content)

Place the dry ingredients in a food processer. Drop cold pieces of shortening on top of the flour mixture. Press the process button in spurts until the flour and mix are consistently combined, watching to not over process. Mixture should have a dry crumbly texture. Use this cup for cup in all recipes that call for Bisquick brand mix.

To make Bisquick pancakes:

128 g mock bisquick mix

1/2 cup milk (I use rice milk)  

1 egg

Mix all ingredients until smooth blending with a whisk. Bake on a preheated greased griddle on medium high heat. Once the bottoms are evenly browned and the tops are very bubbly, flip and cook the other side until fully cooked through. Top with unsalted butter, kidney friendly syrup, and ENJOY 

This homemade mix not only saves you money, but it's great to have on hand, from pancakes, to biscuits, dumplings, coffee cake, strawberry shortcakes. It's one of my go to recipes! Hope you enjoy. 

Lee

"It is written: Man shall not live on bread alone, but on every word that comes from the mouth of God." Matthew 4:4

Phosphorus-Free Baking Powder Recipe

 Let face it. When you are told to watch your sodium and phosphorus intake and all those baked goods you love to eat, like breads, cookies, cakes, pancakes, and biscuits are all loaded with baking powder that is loaded with phosphorus, I'm sure you're a bit overwhelmed. I know I was. If I was going to give up CHOCOLATE, I needed something to help me along my path. I do have a sweet tooth on occasion, and what is breakfast without toast or biscuits. Right?

Baking powder is used in many baking recipes, including certain breads to provide an airy lift. However, commercial brands are high in phosphorus, even in small amounts. I would like to share with you a quick, phosphorus-free version that only takes two ingredients which are readily available at nearly any local grocery store, even places like Amazon.

Not only is baking soda good for baking but has many other uses around the house in cleaning application, but that's a topic for another time.

The recipe makes about 1/2 cup and will last in an airtight container in a cool location for approx. a month. Use it in quick breads, biscuits, pancakes, anything that calls for regular baking powder. While I am at it, in my next post I will share my homemade Bisquick mix recipe with you that you can make for a fraction of the cost of store bought! I have used it in pancakes, shortcakes, biscuits, rolled and drop, just to name a few, even blueberry biscuits! Although baking soda does contain sodium, it does help alleviate the excessive amount of phosphorus that regular baking powder contains.

* Always check with your Dietician if you are unsure of your personal needs.

 Recipe:

Low phosphorus baking Powder

6 T cream of tartar

2 T baking soda

3-4 T Arrowroot Powder, or cornstarch to stabilize (Although this raises the count slightly it keeps the mixture from clumping)

Mix well and store in an airtight container for up to a month. Measure as you would when using regular baking powder. Equal ratios.

Ex:  1 teaspoon regular baking powder, replace with 1 teaspoon low phosphorus mix

As always, I hope you enjoyed the recipe and drop me a line with your thoughts.

Lee

1 Corinthians 5:6 Your boasting is not good. Do you not know that a little leaven leavens the whole lump? NKJV

Shrimp & Quinoa for Two

 Finding the right foods to eat with different stages of kidney disease can be daunting, especially when left on your own. Yet after all these years my kidney levels have stayed pretty much at the same levels and even improved slightly. Guess I am doing something right. 

This past year I have pretty much given up chocolate as I previously mentioned in one of my past posts. I have opted for an occasional gummy, or marshmallow to satisfy my sweet tooth. Occasionally I will have a bite size candy bar, but only on occasion.

I have adapted to lots of salads, fresh veggie snacks, switched to rice milk instead of cow's milk, and adjusted my proteins from red meats to mainly chicken and garbanzo beans or white fish. Yes, it seems like it is a lot, but as someone once told me...."Slow n Steady wins the race".

The following recipe contains Quinoa which is a safer grain for Stage 3 and makes just 2 servings, so it's less time consuming and a great recipe to try. I personally had never tried quinoa in my younger years as it was never something that my mom ever made, although we did eat a lot of rice dishes growing up.

The blend of the vegetable and spices add that perfect flavor when combined with just the right amount of protein from the shrimp. The quinoa leaves that feeling of fullness and satisfaction of a good hearty meal. I hope you will add it to your list and give it a try. 

Recipe:

Quinoa & Shrimp

2 servings                                                                               

1/2 cup uncooked quinoa                                                       

1 cup water                                                                             

2 medium cloves garlic chopped                                            

1/2 teas salt (can even lower to 1/4 teas if desired)                                                                            

1/2 teas course black pepper                                                  

1/4 teas sugar                                                                          

4 Tbsp white wine vinegar                                                      

3 Tbsp olive oil                                                                       

1/2 medium red bell pepper chopped (3oz)                           

1/2 medium cucumber chopped (2 oz)                                 

1/2 cup frozen peas thawed                                                    

2 green onions sliced (separate the white n green parts)       

12 med to large, cooked shrimp                                              

2 Tbsp thinly sliced fresh basil                                               

Important Note!  Place the measured frozen shrimp in a covered container overnight so it is fully thawed for when you are ready to make the recipe 

1. Cook the quinoa. Combine the quinoa, garlic, salt and pepper in a 1-quart saucepan over medium high heat.  Bring to a boil, reduce heat to low, cover and simmer until the quinoa is tender and the water is absorbed, about 15 minutes.

2. Mix the dressing in a medium bowl, stirring the sugar and vinegar until the sugar is dissolved. Whisk in the olive oil and season with salt and pepper. Balance the dressing at this point. Adjust the seasonings to your liking, adding a bit more sugar, salt, vinegar, or pepper to your own personal taste.

3. Mix the vegetables together by pouring half the dressing into one bowl and adding the red bell peppers, cucumber, peas, and the white parts of the onions and toss all together. 

4. Add the shrimp to the remaining dressing in another bowl and toss. Add the shrimp and veggies together at this point into one bowl. 

5. Assemble the final dishes by placing the cooked quinoa in the bowls. Top each with the vegetable and shrimp mixture. Sprinkle the green parts of the onion and fresh basil on top.  

This is a tasty meal in itself but pairs well with some crisp GF bread. I hope you will try the recipe, and as always, I love to hear your feedback!

Until next time,

Lee

 

1 Corinthians 10:31

"So whatever you eat or drink or whatever you do, do it all for the glory of God."

 

CKD3 Snack ideas

 I mentioned in one of my previous posts my love for sweets. Especially chocolate. Well, a lot has changed since I have really gotten on board with watching my diet in maintaining my kidney health. Chocolate is one of those "sweets" that I have basically all but eliminated from my diet. Do I still have a bite or two on very limited occasions, yes. Yet very few occasions and very limited! That is where the small 3 Musketeer's bars fall into play. Just one small bar, eaten very slowly, and enjoyed immensely, helps. As you know...Rome wasn't built in a day, and neither will your new eating habits. Slow n steady...slow n steady...With that said, I want to give you a quick recipe for a dip that is super easy to whip up and tastes great with fresh veggies and crackers. 

When you first start anything, there is a learning curve. You will have ups and downs, adjustments. Sometimes you stay on track for a while, other times you might take a slip, but then get back on track in the race. I am not an exerciser, never have been. I do love to walk though. It's been cold and snowy here where we live so I try and keep moving by doing household chores, baking, trying new recipes, all to keep moving. I can't wait till the weather breaks so I can get outside and garden, walk, and just enjoy nature.  

Snacking is kind of like that. You have been so used to enjoying almost everything there is on the store shelves, then BOOM, the snow falls so to speak...Believe me there are choices. Yes, veggies may replace candy bars. Fish may replace the steaks you loved. Mashed Cauliflower may replace those mashed potatoes you use to crave. Yet your health is worth it. 

The recipe that follows is one of the recipes that has helped me to basically give up my chocolate cravings. Its tart, just spicy enough and actually takes the edge off because it quenches your hunger enough that you forget about that "sweet fix" you wanted.

I recently purchased a slicer, grater attachment for my stand mixer to make my life so much easier when making some of the recipes I share. But a little bit of arm work helps build muscle, right? Just joking, wanted to see if you were still awake...Your taste buds awake new adventures.

Quick, easy and tasty Rosemary-Garlic Dip

1/4 cup sour cream (you can use low fat yogurt if you prefer)

1 garlic clove, minced

2 teaspoons lemon juice, fresh or bottled

1 teaspoon dried rosemary

1/2 teaspoon freshly ground black pepper

In a small bowl, mix the sour cream, garlic, lemon juice, rosemary, and pepper.

Use the dip immediately or store in the refrigerator in an airtight container. Will last up to a week in the refrigerator.

Serve with kidney safe veggies like green, red, or yellow bell peppers. Carrots, celery, radishes., cucumber slices. You can even add a few kidney safe crackers if you feel the need. It's a filling snack and the tartness of the dip with the crunchiness of the fresh veggies is actually a kidney friendly treat. Enjoy!

Till next post. Have a blessed day!

Lee

CKD3 Friendly Shrimp Spaghetti

 A few days ago, I gave you recipes for some great quick salad dressings. I really hope you tried and enjoyed at least one of them by now. Today's dinner recipe includes both onions and garlic and as you know by now if you read my last post, I LOVE them both!

This is a quick kidney friendly dish which can be served either hot or cold, which works great for just my husband and I, as the dish makes four servings. The first day we can enjoy it hot for a tasty dinner, and the next day enjoy it cold for lunch. Either way its delish.

The aroma from the garlic and onions is incredible, and the richness of the taste is absolutely soul warming. Other than the shrimp, I usually have everything in my pantry, as I like to buy my shrimp fresh from the store the day, I plan on making this dish.

This recipe is safe for kidney patients stages1 to 4. The prep time is quick and only takes about 20 minutes from start to finish.

Per serving: Calories 251; Protein 25g; Phosphorus 290 mg; Potassium 475 mg; Sodium 134mg

Ingredients:

8 ounces dry spaghetti pasta

1 T olive oil

1 medium white onion, chopped

4 cloves minced garlic

1 medium chopped green bell pepper

1/2 pound peeled and deveined shrimp

1 teaspoon red pepper flake

1 teaspoon ground black pepper, or less to taste

1/2 cup no salt added chicken broth

2 T lemon juice

1 T grated lemon zest

2 T dried parsley

Cook the pasta according to the package. While the pasta is cooking, in a large skillet on med-high heat, heat the oil. Add the onion, garlic, and green bell pepper and sauté for about 2 minutes or until the onion becomes translucent.  Add the shrimp, red pepper flakes, and pepper. Cook the mixture for about 5 minutes, or until shrimp is pink in color.

Add the broth, lemon juice, lemon zest, and parsley, to the skillet mixing to combine. Let the sauce boil down for about 5 minutes, or until reduced by half. Toss with drained cooked pasta and serve. 

This recipe is excellent with some Italian bread...

As always, I hope you enjoy. Drop a comment and let me know if you tried it.

Till next time,

Lee

 " They broke bread in their homes and ate together with glad and sincere hearts" Acts 2:46

CKD3 & store-bought salad dressings..

 If you suffer from stage 3 kidney disease and are totally lost with which salad dressings to purchase, there are a few good options for homemade. I Love salads! I love the crispness of them. I love the different blends of flavors. They are my go-to dish when I don't have the time or energy to cook. 

 The ingredient list on the back of the dressing bottles on the store shelves blows my mind into gears I didn't know existed. Life is confusing enough and I just need plain and simple from time to time. I love flavors like onion n garlic, onion being my favorite. 

 My mom would tell me stories of how when I was little, I would pull the onions she had planted in her small garden, roots and all, and try to eat them. Guess with me my love for them started early on in life. Needless to say, my taste buds still enjoy anything with them in it. Same goes for garlic. My husband being of Italian descent got me hooked on its spicy flavor early on.

 The recipes I am sharing today are quick, easy, and great recipes that you can whip up right before serving your dinner salad. Just make sure all ingredients are refrigerated so the dressing is chilled enough.

 For your salad base and your stage 3 kidney disease, opt for these safe kidney choices in vegetables. 

 Base greens: Iceberg, Romaine, Arugula, Butter lettuce (Bibb/Boston), Green Leaf. 

 Add Ins: Peeled cucumber, red /orange/ yellow bell peppers. radishes, red or green cabbage.

 For flavor: Red or white onions, garlic, parsley, cilantro, dill.

 Others to add: Cauliflower florets, shredded carrots, even celery Be careful of portion size though as even low potassium vegetables can contribute to higher levels if consumed in large quantities.

 Consulting with a renal dietician as to your specific level requirements is always advisable. However, over the years I have never been referred to a Dietician even when requesting one. I was basically told to drink more water and avoid excess salt. So, I have researched and managed the best to my ability. 

 For stage 3 CKD focus on low sodium, potassium, and phosphorus. The following homemade dressing follows those guidelines and is just as good in taste as store bought and has a fraction of the ingredients and preservatives!

Oil & Vinegar dressing

1/4 cup olive oil 

1/4 cup balsamic vinegar

1 clove garlic, minced 

Pepper to taste

You can add a little Dijon mustard or Honey to taste if you like for added flavor

Lemon Herb Vinaigrette

1/3 cup olive oil

2 large lemons juiced (remove seeds)

1 tsp Dijon mustard

1/2 tsp honey

2 minced garlic cloves

black pepper to taste

Creamy Yogurt Dressing

1/4 cup plain Greek yogurt

1/4 cup buttermilk

1 T olive oil

2 T lime juice (seeds removed)

1/2 tsp garlic power 

Optional/ fresh dill or basil 

Honey Ginger Dressing

1/4 cup EVOO (olive oil)

2 T apple cider vinegar

2 T honey

2 teaspoons ginger paste

1 tsp Dijon mustard

 Add everything into a small electric blender for about 30 seconds to a minute and place in refrigerator till use. * Note. Because the dressing has no preservatives it is best to use within a few days for best taste and freshness.

As always, I hope you enjoy! If you try the recipe, drop me a message and tell me what you think. 

Till next post. 

God bless, 

Lee